These Chocolate Dipped Pecan Lace Cookies are simply over-the-top. Thin lacy pecan cookies dipped in melted milk chocolate then sprinkled with chopped toasted pecans is nothing short of glorious. I don’t dare keep them all to myself I could eat a dozen, and then feel compelled to bake more. Any excuse will do.
Chocolate Dipped Pecan Lace Cookies
The title says it all doesn’t it? I have a lifelong love of lace cookies, My love of lace cookies began early, I can actually remember the first time I had one. It was served at a tea party as a sandwich cookie with a cream filling. It was memorable in every way. I’ll have to share the recipe I developed for that particular twist soon. They were buttery and crisp yet chewy. I recall, with each bite, the cream began to fill the edges with dreamy deliciousness warranting a discreet lick to avoid losing one drop of the filling. It was the kind of cookie that compels you to slowly savor and enjoy each bite, just as any cookie should.
Lace Cookie Baking Tips
If you’ve never made lace cookies before, there are a few things to keep in mind.
- When dividing the cookie dough, It’s imperative that you don’t crowd them on the baking sheet. Lace cookies, by their very nature spread while baking, so allow ample room on the pan, so they don’t touch.
- Depending on how heavily you dip each cookie, you may need additional melted chocolate for dipping. Like cheese, there’s no such thing as too much chocolate in my book so, dip them lightly or not-so-lightly, to suit your taste.
- As soon as the cookies come out of the oven and while still on the baking sheet, use a spatula or the edge of a knife to shape more uniformly if they became misshapen while baking. It’s all part of the fun of baking these unique unforgettable cookies.
- You may also like to try this recipe for Magnolia Lace Trumpets on Food Network.
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Helpful Kitchen Items:
Chocolate Dipped Pecan Lace Cookies
Ingredients
- 1 cup packed light brown sugar
- 4 Tbsp salted butter softened
- 1 tsp pure vanilla extract
- 1 large egg
- 1 Tbsp light corn syrup
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup pecan halves finely chopped and divided (See Cook's note)
- 2 cups milk chocolate chips or semi sweet chocolate chips
- 1 Tbsp solid vegetable shortening or solid coconut oil.
Instructions
- Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
- To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.
- Add the egg and corn syrup. Beat until incorporated.
- Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
- Chop the pecans in a food processor. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.
- Using a Tbsp or small scoop drop onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
- Bake for 8-10 minutes in batches or until the edges are golden.
- Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
- Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
- In a microwave safe bowl, melt together the chocolate chips and shortening. Melt in 20 second increments stopping to stir each time. Repeat until smooth.
- Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
- Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.
Notes
Melissa
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Margie says
How do I get the rccipe for the Chocolate Dipped Pecan Laced Cookies?
Melissa says
It’s at the bottom of this page.
Sharon Henegar says
What do you do with the 2 cups of milk?
Melissa says
There’s no milk in this recipe. You can use milk OR semi-sweet chocolate chips. Not milk.
Anita Sargent says
I used solid coconut shortening and my chocoate never hardened. Also how to store these?
Melissa says
You may need to tweak the amount it may take less based on your experience. Store chilled after the chocolate has hardened.
Dorothy Miller says
Can you use coconut instead of pecans?
Melissa says
I wouldn’t recommend that for this particular recipe.
STEPHEN LAMPHEAR says
So the 2 cups milk OR chocolate chips makes no sense — they are not equal ingredients.
Would you mind taking time to consider that part?
Thank you.
Melissa says
Nothing to revise. Directly from the ingredient list “2 cups milk or semi-sweet chocolate chips” 2 cups of milk chocolate chips or semi-sweet chocolate chips, your preference.
Trudy Mann says
Can these be made ahead of time and stores for a few weeks for Christmas trays? Will they freeze well?
Melissa says
I don’t recommend freezing these. You could make a few days in advance and store in an airtight container.
JAN FARLEY says
i would like recipe for the lace pecan cookies sent to my email address…they look great..thanks
Melissa says
Please search for it in the recipe index here.
Stacy Hellenthal says
Oh my word people, just read it properly!!! This is a fantastic recipe, thank you!!!
Melissa says
Thanks Stacy!
Debbie says
Lmao these comments have me dying.. Really people just read and look for the receipe.. Life can’t be that hard.. These cookies look so good.. Maybe some toasted coconut mixed with the pecans added after they are dipped.. Mmm
Di says
Can the nuts be left out? Hubby’s system can’t handle any nuts. Thanks.
Melissa says
The nuts are imperative in this recipe.
C says
lol Isn’t this like asking the nuts to be left out of a pecan pie? There are thousands of food blogs out there, I’m sure you can find a nut-free recipe SOMEWHERE. Jeez.
Sylvia Palandro says
I can’t wait to tey these. Love lace cookies!
Ronni says
I am making these tomorrow. Have butter softening and eggs will be at room temp. These look sooo good.
Melissa says
I love these cookies, hope you do as well.
Sue McGee says
These COOKIES are to die for….they are DELICIOUS!! Recipe is Perfect just the way it is written!!
Melissa….After reading some of the comments I was shaking my head….Sorry you have to deal with some of them *hugs* Thank You for sharing this AMAZING recipe!!!
Melissa says
Thank you Sue, I truly appreciate your thoughtfulness.
Aysegul Sanford says
Such a treat. Perfect for all the holiday celebrations coming up. Thanks for sharing Melissa.
Joanne says
Lace cookies have always been one of my favorites. Love how thick these are too!
Heather says
How can anyone not fall in head over heals in love with this recipe? It is Amazing!!!
Toni | Boulder Locavore says
These look really addictive!
Lori @ RecipeGirl says
These will make excellent holiday cookies!
Stephanie Manley says
I have some trader joes chocolate just waiting to be used!
Irene says
Recipe calls for ‘salted’ butter. If I only have unsalted, how much ‘extra’ salt would you think I need to add to the recipe ?
Thank you.
Melissa says
As a rule of thumb 1/4 tsp per 1/2 cup (1 stick) called for.
Lg says
I made these with unsalted butter & it worked fine.
Kristie says
I just made these cookies today for my husband and he loves them!! Would recommend this recipe to everyone. They are very delicious!!
Melissa says
Wonderful, thanks Kristie!